Description
Taylor & Francis Ltd Food Microbiology Laboratory 2004 Edition by Lynne McLandsborough
In order to truly understand food microbiology, it is necessary to have some experience in a laboratory. Food Microbiology Laboratory presents 18 well-tested, student-proven, and thoroughly outlined experiments for use in a one-semester introductory food microbiology course. Based on lab experiments developed for food science and microbiology courses at the University of Massachusetts, this manual provides students with hands-on experience with both traditional methods of enumerating microorganisms from food samples and "rapid methods" often used by industry. It covers topics such as E. coli, Staph, and Salmonella detection, as well as the thermal destruction of microorganisms, and using PCR to confirm Listeria monocytogenes. All parameters and dilutions presented in the text have been optimized to ensure the success of each exercise. An instructor's manual is also available with qualifying course adoptions to assist in the planning, ordering, and preparation of materials. This valuable text features well-established laboratory exercises based upon methods published in the FDA Bacteriological Analytical Manual. It provides the backbone for any laboratory session and may be customized with test kits to reflect the emphasis and level of the class. Fish Microflora: Basic Microbiological Techniques and Standard Plate CountsMicroscopic Examination of Yeast, Mold, and BacteriaEnumeration of Yeast and Molds from FoodsColiforms and E. coli from Water: MPN Methods and PetrifilmaGround Beef Microflora: SPC and E. coli CountE. coli O157:H7 Enrichment and Immunomagnetic SeparationDetection and Identification of Salmonella sp.Enrichment MPN of Vibrio parahaemolyticus from ShrimpIsolation of Campylobacter jejuni/coliEnumeration of Staphylococcus aureus from FoodIsolation of Listeria sp. from Refrigerated FoodsScreening of Listeria Enrichments Using PCR Based TestingEnumeration of Spores from PepperThermal Destruction of MicroorganismsCanning and Spoilage of Low Acid ProductsCombined Effects of Intrinsic Formulation and Extrinsic Factors Using Gradient PlatesCleaning and SanitationLuciferin/Luciferase Detection of ATP Associated with Bacteria and Food Residues